All dishes:

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Pork

Porchetta

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.

Mushrooms, Vegetables, Pasta and Rice

Tuna lasagna

Game animals

Venison salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Stuffed capon with mushroom and chestnuts

Cheeses

Cheshire

United Kingdom.
Pressed and uncooked cheese made from cow's milk.

Desserts

Red fruit platter

Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

Others

Provençal style snails

Snails with aioli sauce or tomato sauce.

Sheep and Goats

Provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Sea fish

Grilled salmon with herbs

Poultry

Sautéed duck foie gras with roasted figs

Served hot.

Appetizers

Stuffed olives

Prefer a pairing based on the stuffing.

Appetizers

Pickled olives

Beef

Roast beef

Appetizers

Crescent dogs

Sausage filled with cheese, wrapped in puff pastry.

Beef

Grilled beef over vine shoots

Pizza, Quiche, Tart and Pie

Tuna pizza

Desserts

Almond pistachio baklava

Desserts

Chocolate

Salads

Duck foie gras salad with morels and black truffle

Desserts

Redcurrant pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

Sheep and Goats

Knuckle of lamb confit

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.